Recipe: Maple-Braised Pork Belly | Recipes | Hudson Valley | Hudson Valley; Chronogram

Food & Drink » Recipes

Recipe: Maple-Braised Pork Belly

by

2 comments
april_2013_food_sap_jmay-6814.jpg

RECIPE
Maple-Braised Pork Belly
2 pounds pastured pork belly, skin on

Spice rub:
1 tablespoon coffee beans
4 allspice berries
1 star anise pod
1 tablespoon black peppercorns
¼ cup kosher or sea salt
1 dried red chili, stem and seeds removed (arbol, ancho, or cereza)

Braise:
2.5 gallons of maple sap
1 onion, halved
2 carrots, peeled and quartered lengthwise
1 celery stalk, quartered lengthwise
1 whole dried red chili (arbol, ancho, or cereza)

Grind all the spices together. Rub the pork all over with the spice rub and refrigerate it, covered, overnight. Reduce 2.5 gallons of maple sap down to half a gallon. Rinse the rub off the belly and pat dry. Hot-smoke the meat for an hour, then put the meat in a deep ovenproof pan large enough to hold it laying flat. Pour in reduced sap, add onion, carrot, celery, and chili, and bring to a simmer, then cover and move to a 200˚F oven for four hours. (Omit the smoking if you don't have a smoker, or grill it over indirect heat.)

Remove the meat from the pan carefully, since it will be very tender, and put it on a cutting board skin side up. Remove the skin and save it for cooking beans. Strain the vegetables out of the sap and discard them. Return the sap to the pan over high heat and reduce it to syrup. Watch it carefully as it reduces, since it can burn easily once it gets thick. Cut the belly into pieces about two inches square, and brown each square in a pan before serving. Place each piece on parsnip purée and glaze with some of the syrup. Garnish with wild garlic chives.

Comments (2)

Showing 1-2 of 2

Add a comment
 

Add a comment

Latest in Food & Drink

  • Hudson Valley EATS Debuts Its Birthday Club
  • Hudson Valley EATS Debuts Its Birthday Club

    Hudson Valley EATS, which is quickly becoming the ultimate online guide to where to dine and drink in the area. The website is divided into four sections—articles, events, news, and a searchable restaurant directory. Hudson Valley EATS offers one of the most detailed and refined search engines in the area for picking just the right place to dine, customizable to meet any diner’s needs and desires.
    • Apr 19, 2019
  • Easter Brunch in the Hudson Valley: Hop Over to a Splendid Spread
  • Easter Brunch in the Hudson Valley: Hop Over to a Splendid Spread

    Ah, the loveliness of Easter. Renewal. Rebirth. Lamb, glazed ham, and fresh-made pastry. If you don’t feel up for cooking a big feast but you’d still like to partake, head to any of these fine Hudson Valley establishments for an extra-special Sunday brunch.
    • Apr 19, 2019
  • Brut Force: The Champagne of Beers
  • Brut Force: The Champagne of Beers

    Champagne, Brut IPAs, brut, beer, drinks
    • Apr 19, 2019